Red and Yellow Pepper Soup
Ingredients:
3 large red peppers
3 large yellow peppers
2 medium onions, chopped
1 tbsp minced garlic
2 tbsp olive oil
4 cups chicken stock or bone broth (make sure it GF)
2 tbsp sherry wine vinegar (make sure it is GF)
salt and pepper to taste
Surprisingly, not all broths and stocks are gluten free. Make sure you check the labels. The same goes for the sherry wine vinegar. I used Zoup! brand Chicken Bone Broth and Holland House Sherry Cooking Wine. Both had ‘gluten-free’ on their labels.
Directions:
Place peppers on a baking sheet or just foil for easy clean up. Broil in upper 1/3 of the oven turning them until all sides have blackened and blistered.
Remove from the oven and place in paper bags. The steam will loosen the skins so you can easily peel them. Let them steam in the bag for 5-10 minutes.
Carefully remove the peppers from the bags as they will still be hot. Peel off the skins and remove the stems and seeds.
Saute the onions in the olive oil until almost tender. Add the garlic and saute for a couple more minutes.
Place yellow peppers and 1/2 of the onion/garlic mixture in a blender with 2 cups of the chicken broth. Blend until smooth. Put the yellow pepper mixture into a pot.
Rinse the blender and then place red peppers and 1/2 of the onion/garlic mixture in a blender with 2 cups of the chicken broth. Blend until smooth. Put the red pepper mixture into a pot and add the sherry wine vinegar.
Season both soups with salt and pepper to taste.
Put both soups on Medium to Medium-High heat until they start to bubble then reduce heat to simmer.
To serve, put each soup in a separate, tempered glass vessel you can pour from. I use my Pyrex measuring cups. Steadily pour both soups at the time into a bowl. The soups will stay separate in the bowl.
This recipe yields approximately 5 cups.
